Carne De Res Guisada Dominican Beef Stew Food

CARNE DE RES GUISADA - DOMINICAN BEEF STEW

Steps:

• Cut the Beef (2 pound) into 1 inch pieces.
• Juice the Lime (1).
• Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).
• In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
• In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
• When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
• Slice the Onion (1/2).
• Slice the Cubanelle Pepper (1/2).
• Slice the Red Bell Pepper (1/2).
• Chop the Fresh Cilantro (to taste).
• Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
• Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!

CARNE GUISADA | DOMINICAN STYLE BEEF STEW | CHEF ZEE COOKS

Steps:

• Combine sliced and peppers in a bowl. Add vinegar. Set aside
• In a large mixing bowl, add cubed steak and season with sofrito, Dominican Oregano, sazon, Chicken Bouillon/Adobo or salt of choice, black pepper, and fresh lime. Mix until everything is well combined. Let meat marinate for at 20 minutes or even overnight. Note-- if you're not using homemade sofrito feel free to substitute by adding diced onions, peppers, and garlic in stead.
• In a deep-sided skillet over medium heat, add olive oil (or oil of choice) along with 1 tsp of sugar in the center of pot. Let oil warm up until sugar begins to caramelize
• Once sugar has caramelize, carefully add the meat. Brown meat on all sides. Over time, the meat will begin to release its own juices. Afterwards, add water and add enough water so that covers the meat completely. Place lit on pot with a small opening for steam and pressure to release. Stew for about 25-30 minutes. Make sure to keep an eye on pot. If water dries up before meat has had a chance to tenderize, add more water.
• After 25-30 mins, check meat for tenderness. If meat is still tough, add more water stew some more. If it has reached softness and tenderness that you like, add tomato paste. Be sure to work in the tomato paste into the sauce. *Note: you want to make sure that you have enough sauce, almost like a gravy or au jus. Don't let sauce dry up too much. If it's dried up too much, simply add more water
• In the end, add sliced onions and peppers that have been sitting 1 tsp of white vinegar along with olives (optional). Mix until well combined with meat and turn off flame. Cover with lid for 5 minutes and steam will soften onions and peppers

CARIBBEAN BEEF STEW (CARNE GUISADA)

Steps:

• Gather the ingredients.
• Brown the stew meat in the olive oil for about 20 minutes in a large soup pot over medium heat.
• Add the cubanelle pepper , ajíes dulces , onion, garlic, cilantro, vinegar , oregano, tomato sauce, 1 cup water, bay leaves, and salt.
• Reduce the heat to medium-low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You can add more water if the sauce seems to be getting too thick.
• Turn the heat to medium after 1 hour. Add the last seven ingredients: the carrots, peas, potatoes, olives, capers, salt, and pepper to taste.
• Reduce the heat to low when the stew begins to boil. Continue cooking over low heat for 1 more hour.

[RECIPE + VIDEO] RES GUISADA (DOMINICAN-STYLE BRAISED BEEF)

Steps:

• Seasoning the meat: Season the meat with pepper, oregano, and a teaspoon of salt. Add the lime juice to the meat. Stir to coat all the meat with the seasonings.Let it rest for 20 minutes in the refrigerator (see notes).
• Browning the meat: Heat the oil in a heavy-bottomed pot over high heat and add the meat and brown.
• Cooking the meat: Add 4 tablespoons of water, stir and cover. Lower the heat to medium-low.Repeat the process of adding water, stirring, and cooking covered until the meat is very tender, being careful not to burn it.This process can take 35 mins. to 1½ hours depending on the meat (see notes).
• Cooking vegetables: Once the meat is tender, add peppers, onion, tomatoes, and garlic. Stir, then cook covered until the vegetables are soft.
• Making sauce: Add the tomato sauce and 1 cup of water and let it reduce to obtain a light sauce.Season with salt to taste, and sprinkle with the parsley. Remove from heat.
• Serving: Serve with arroz blanco, a side dish (or salad), and beans. It also goes great with moro de habichuelas (Dominican rice and beans).

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Preheat oven to 350 degrees F.
• Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
• Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
• Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
• Serve as is, or on rice, or folded into warm tortillas.

CARNE GUISADA (STEWED BEEF)

Steps:

• - dissolve the beef bouillon cube (Maggi) in about 3 tbs of hot water.
• - dissolve the tomato paste in about 1/2 cup of hot water.
• - marinate the beef cubes for at least 3 hours in the following:.
• -- garlic, grated onion, oregano, cilantro, parsley, dissolved beef cube and tomato paste.
• - remove beef pieces, save marinade for later use.
• - heat oil to high temperature (around 425 degrees F) and brown beef cubes on all sides.
• - reduce oil temperature to medium and add the carrot, celery, bay leaf and green bell pepper and cook for about 3 minutes.
• - add the reserved marinade.
• - cover and simmer for 20 minutes.stir frequently.
• - Add the rest of the water and taste for salt and pepper and adjust if needed.
• - Continue to simmer for 30 minutes longer. (beef cubes should be very tender).
• - serve it hot with boiled white rice.